Arugula Grain Salad

Enjoy a refreshing Low-FODMAP salad balanced with citrusy flavors, fresh arugula, and delightful textures of almonds, feta, and strawberries!

Low FODMAP servings: 3

Ingredients: 

• ¾ cup cooked low-FODMAP grain (quinoa, buckwheat groat, millet, bulgur)

• 1 ½ teaspoons salt, divided

• 1 bay leaf

• Juice and zest of 1 ½ lemon

• 1 tablespoon garlic olive oil

• ⅛ teaspoon black pepper

• 4 cups arugula

• ¼ cup basil, chopped

• ⅛  cup slivered almonds

• ¼ cup feta

• 5 strawberries, sliced

Instructions: 

1. Cook the grain of your choice (e.g., buckwheat). To cook, combine 1/2 cup of grain, 1 cup of water, 1 teaspoon of salt, and 1 bay leaf in a medium pot. Bring it to a boil.

2. Once it starts boiling, reduce the heat to a light simmer and cover the pot with the lid slightly ajar to allow airflow. Cook for about 15 minutes or until the grain is light, fluffy, and all the water has evaporated. Set it aside.

3. In a small bowl, combine the lemon juice, garlic olive oil, and black pepper. Whisk until well combined and set aside. 

4. In a large bowl, gently toss the cooked grain, arugula, and chopped basil with the lemon juice mixture from step 3.

5. Transfer the salad to a serving dish and top it with slivered almonds, crumbled feta, sliced strawberries, and lemon zest.